Season chicken on both sides with Creole seasoning. Grill on each side until done, or until chicken reaches 165–170 degrees . Remove from grill and refrigerate until fully chilled.

Place the salad mix in a chilled serving bowl. Arrange, cheese blend, sliced eggs, avocado, diced tomatoes, crisp bacon strips and pumpkin seeds neatly on top of salad. Slice the cold grilled chicken on a clean cutting board and place on top of salad. Serve family style and toss with dressings at the table or serve on the side.